Ingredients
Pear from the wood-burning stove
500ml water
500ml pear juice
600g sugar
100ml lemon juice
Pear ice cream
5 pears
100ml pear juice
60g sugar
30ml lemon juice
Pear zabaione
2 eggs
50g sugar
70g grape seed oil
1 sheet gelatine
200ml Calvados
5ml pear brandy
200g whipped cream
Pear cream
3 ripe pears (variety: “Forellenbirne”)
80g sugar
3g pectin
30ml lemon juice
Pine oil
50g fresh pines
100ml rapeseed oil
Pine chips
Pine needles
Method
Pear from the wood-burning stove
Peel and carefully scoop out the pears – save the skin. Boil up the water mixed with pear juice and sugar, and season it with lemon juice. Cook the pears until completely soft. Afterwards, put them in the wood-burning stove and let them brown for a few minutes. Cover the skin with the remaining sugar syrup and dry it on a baking sheet in a convection oven at 80°C.
Pear Ice Cream
Peel and core the pears. Then, cut them in thin slices and simmer in a mixture of pear juice, sugar and lemon juice. After cooling, freeze it in an ice cream maker.
Pear Zabaione
Whip up the eggs and sugar in a bain-marie, and pour in the grape seed oil. Let the Calvados reduce to 100ml and dissolve the gelatine in the reduction. Finally, fold in the Calvados, the whipped cream and the Pear brandy. Fill the sabayon into an ISI siphon.
Pear Cream
After peeling and coring, cut the pears in thin slices and simmer in a mixture of sugar and pectin. Season with lemon juice and finely mix it to a creamy consistency.
Pine Oil
Heat the rapeseed oil to 60°C, add the pine needles and fill in lockable jars. Marinate the needles for at least five months.
Pine Chips
Dry the pine needles at 80°C in a convection oven.
To serve
Finely spread the pear cream on the plate. On top, place the pear from the wood-burning stove together with the ice cream. Shake the siphon and add the sabayon. Gently pour on the pine oil and finish by decorating with dried pine needles and the crunchy pear skin.
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